Apr 27, 2014

KECAP MANIS... Indonesian Sweet Soy Sauce

Kecap manis (pronounced ketchup MAH-nees) is a dark brown Indonesian soy sauce typically sweetened with palm sugar and seasoned with ingredients such as garlic and star anise. It has a sweeter flavor as compared to normal soy sauce, and is much thicker. This sauce is perfect for the Hawaii barbecue. Its sweet and savory caramelize sugar flavor makes the perfect grilling glaze or marinade for chicken, pork, beef, octopus, even turkey tails (see recipe below).There are many Asian sauces that are staples in my kitchen; soy sauce, oyster sauce, fish sauce, sesame oil, mirin (Japanese sweet cooking rice wine), Sriracha hot chili sauce, Mae Ploy sweet chili sauce, and keycap manis, are my favorite sauces. Many meals in Indonesia are incomplete without the addition of kecap manis. They also use it in a spicy-sweet dipping sauce, mixed with chilies, sliced shallot and drizzled with a bit of lime or calamansi juice. There are many brands of keycap manis out there, the problem is finding it here on Moloka'i, however it can be purchased online for a price. I prefer the "Bango"brand which can be found in Asian markets and is the Indonesian favorite, or you can easily make something similar all by yourself, it's very simple (recipe below).

Procedure:
Put the sugar in a small saucepan and place it over a medium heat. Stir until the sugar begins to clump together and then melt. Continue stirring until the sugar is completely melted, but do not allow to burn. Remove from heat–the sugar will continue to cook for a while–and allow it to cool slightly. Stir in the rest of the ingredients. CAUTION! The sugar is still hot, and the liquid may splatter.

Return the saucepan to medium heat, bring it to a boil and stir to dissolve the sugar and reduce the liquid to a syrupy consistency. Strain and let it cool. Store in the refrigerator. Makes about 1 1/2 cups.

Island-Style... Roasted Turkey Tails

Roasted turkey tails are little nubs of golden goodness. They are popular in many places around the world. Most people like them smoked, boiled, roasted or barbecued. I've even heard of turkey tail sashimi (recipe). Here in Hawaii, turkey tails are common, thank goodness. They are cheap, $2.09 a pound at Friendly Market here on Moloka'i, which is twice as much as they pay on the Mainland. Ask any Samoan living in Hawaii about turkey tails and their eyes will cross as they begin to drool... they are an island delicacy!!! Here's one way we prepare them in Hawaii, island-style:

Procedure:
Clean turkey tails in water. Place turkey tails in a pot and cover with chicken stock. Bring stock to a simmer for 3 hours with the cover on. Remove the tails from the pot, and save the stock for another use. Cool the tails then coat the with sauce. Let them marinate in the refrigerator, covered, anywhere from 1 hour to overnight. Remove any quills on the tails if there are any, then place the tails on an aluminum foil covered roasting pan for easy cleanup, and roast in a 370˚F oven for about 30 minutes. You might want to turn then halfway through cooking and baste them with a little more sauce. To eat the tails, you need to remove the tail bone that runs down the middle of the tail with a knife. Serve with rice garnished with black sesame seeds. Makes 2 servings.Note: Turkey tails are also delicious barbecued, after cooking them in the stock, coat with more sauce and grill until slightly charred and smoky. Sprinkle with sesame seeds and serve. Another way to prepare them is the filipino way, adobo-style (recipe here), or here is a Hawaii recipe for "Turkey Tail Laulau". I've even heard of marinating turkey tails in Jack Daniels whiskey infused with fresh rosemary and cayenne pepper, but I could never bring myself to waisting the whiskey. Cheers!

Procedure:
Remove any pin bones from the salmon (press against the salmon fillet and if you feel a bone, use fingers or tweezers to remove the bones). Heat a frypan on medium heat. Add the oil and the ginger and garlic to the pan and fry for about a minute until it starts to soften and become fragrant. Add the salmon fillets, skin side down and cook for about 2-3 minutes. Turn salmon over and add the kecap manis and cook with the lid on for about 3-5 minutes (depending on whether you like your salmon cooked all the way through). During this time, occasionally baste the sides and non skin side with the sauce until nicely lacquered. Serve over jasmine rice sprinkled with sliced scallions, and sugar snap peas sautéed in butter and sprinkle with toasted sesame seeds. Makes 2 servings.

Bring peanut sauce ingredients to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice. Heat a charcoal grill. Thread marinated chicken onto soaked skewers. Mix together the ingredients for the basting sauce and brush the sauce over the chicken skewers. Arrange chicken skewers in batches on grill and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Continue basting the chicken until it is beautifully caramelized. Serve with peanut sauce, and garnish with lime wedges. Makes 4 servings. This dish is normally served with a simple cucumber/carrot pickle in Indonesia called Acar Timun. See recipe below.

Procedure:
Cut cucumbers in half lengthwise, leaving skin on and remove soft core. Cut into 1/4 inch thick sticks about 2 inches long. Mix 1 teaspoon salt into cucumbers, set aside for 15 minutes, then gently squeeze the cucumbers to extract as much juice as possible. Peel then cut carrots the same size and set aside. Heat oil in a deep pan or wok and saute ginger and mustard seeds until mustard seeds pop. Stir in turmeric and chili powder, then add in cucumbers, carrots, sugar and salt and saute for 2 minutes more. Take care not to overcook. Turn off heat, add vinegar and mix well. Chill pickles in the refrigerator overnight until ready to serve. Makes 4 servings.

CHEF JAMES TEMPLE

First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.

I'm a retired chef living on the Hawaiian island of Moloka'i. It is small and rural, with a population of only 7,345. This island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary.

In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. No matter where you live, we all have one thing in common... FOOD. To me, sharing lives over a meal makes food what it was always meant to be, not just a nourisher, but a uniter of hearts.

After 35 years in the advertising business I thought... it's time to expand my horizons. I decided to make a big change and go back to school... cooking school. In January, 2003 I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.

I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.

Chef James Temple

CHEF JAMES TEMPLE'S COOKBOOKS: "COOKING ON MOLOKA'I"

Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.

"TROPICAL COOKING"

Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.

"AMBROSIA"

In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

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